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Blueberry Muffins

Source of Recipe

adapted from a recipe by Rick Katz, contributing baker, Baking with Julia,William Morrow and Co.


List of Ingredients

1 3/4 cup cake flour
2 teaspoons baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 pint fresh blueberries
3/4 cup milk
1/4 cup sour cream
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg, room temperature
1 egg yolk, room temperature
3/4 cup flavored sugar, such as Lemon, Holiday Spice or Blue vanilla


Recipe

Preheat oven to 400 F. Toss the blueberries with 2 tablespoons of flour and set aside. Sift the rest of the cake flour, baking soda, cream of tartar and salt together twice. Leave in the strainer or sifter; set in a bowl until needed. In seperate bowl stir the milk and cream together. Set aside.
In mixing bowl beat the butter until white and pale, about 3 minutes. Add the sugar and beat until the mixture no longer feels grainy, about 3 minutes. Add the egg and yolk and beat until the mixture is fluffy, about 2 minutes. Sift half of the dry ingredients and half of the milk mixture into the mixer. Using a large rubber spatula, delicately fold the ingredients together, stopping when barely combined. Add the remaining dry and liquid ingredients and fold in until just mixed - don't be concerned about getting everything evenly incorporated. Sprinkle the blueberry sugar mixture over the batter and fold in only until just mixed.
Spoon the batter into buttered muffin tins, filling each at least two-thirds full, and bake 18 to 20 minutes or until the tops, which will be flat, are golden brown and spring back lightly when touched. Remove from the muffin tin and cool on wire racks.
Makes 18 standard muffins.

I will put the flavored sugars into another catagory, when I do, I will post where.